I’ve said it before and I’ll surely say it again: British beef and lamb are fantastic and really can’t be beaten for quality and taste!

Simply Beef and Lamb, a division of the Agriculture and Horticulture Development Board, support the Red Tractor Mark and the Quality Standard Mark for beef and lamb, so that consumers can be confident about what they are buying. Their website also provides helpful information on nutrition, understanding different cuts of meat, advice on cooking and carving and of course, lots of recipes to enjoy.

These days most of us eat far more globally than our parents and grandparents, by which I mean we travel the world on our plates; Chinese, Indian, Mexican, Thai, Vietnamese… these and many more have become a regular part of our repertoire, and it’s commonplace to find exotic ingredients in the local supermarket.

But I’d like to use this post to remind you not to overlook the joy of beef and lamb, or to forget the simple, hearty meals that have been enjoyed across the UK and Europe for generations. One-pot dishes are particularly handy for easy weekday suppers, and great for busy weekends too. The #LivePeasant is all about encouraging us to embrace a more rustic approach to cooking, and to think about traditional recipes using beef and lamb.

One such hearty recipe recommended (and provided) by Simply Beef and Lamb is this delicious beef goulash made with stewing or braising beef.

Goulash is a Hungarian soup or stew seasoned with paprika, and popular not only in Hungary but across Central Europe, Scandinavia and Southern Europe. It originated in the 9th century with shepherds and cattle herders who carried cubes of sun-dried meat with them and reconstituted these into a nutritious stew by cooking them in water – indeed the name itself comes from gulyás which means herder. Tomato and paprika are more recent additions, but very much a part of the recipe today.

I’ll be sharing one of my own much-loved one-pot lamb recipes in a few weeks time. In the meantime, I hope you enjoy the goulash!

Recipe and images provided by Simply Beef and Lamb. This post is a paid commission for Simply Beef and Lamb and part of their #LivePeasant campaign. Visit their website for more great beef and lamb recipes and detailed nutritional information.

For beef, it’s probably a classic beef stew. It might have beer in it, it might have red wine, it might have just stock. It will definitely have carrot, celery and onion in the base, and be finished off with lovely soft suet dumplings.

For lamb… not so sure. Probably roasted veg with a couple of lamb chops stuck on top of the tray halfway through. I tend not to do ‘pot’ meals with lamb, Indian dishes aside, I usually roast it.

Oh wow, how I love a hearty stew like beef goulash… especially as it’s still so blimmin’ chilly! I’d love it served up with giant yorkshire puddings and steamed greens… ooooh you’ve got me dreaming now!

I haven’t made ghoulash for ages, more than 10 years and maybe 20 so you’ve really spurred me on to put this right as this looks so delicious and something my family would love:-) I look forward to your next #LivePeasant dish:-)